1 (21 oz.) can cherry pie filling, drained and chilled (Reserve 1/2 cup sauce when draining)

1 (6 oz.) pkg. semi-sweet chocolate chips

1 (14-oz.) can sweetened condensed milk (Not evaporated milk)

1/2 teaspoon almond extract

 

Preheat oven to 350 deg.  Prepare and bake cake mix as package directs for two 9-inch round layers.  Remove from pans; cool thoroughly.

 

In heavy saucepan, over medium heat, melt chips with sweetened condensed milk.  Cook and stir until mixture thickens, about 10 minutes.  Cool 20 minutes.

 

Meanwhile, combine cherries, reserved sauce, and extract.

 

Place 1 cake layer on serving plate, top side up.  With sharp knife, remove crust from top of cake layer to within 1/2 inch of edge; top with half the chocolate mixture, then the cherries.  Top with second cake layer and remaining chocolate mixture.  Garnish as desired.